Step 1

Prepare: Preheat the oven to 180C/350F. Chop the herbs. Grate the carrot, onion and zucchini. Drain the canned tuna.

Step 2

Mixing: Mix the cream cheese with the eggs in a bowl until you see no lumps (or almost none). Add in the rest of the ingredients, sprinkle some salt.

Step 3

Baking: Line a smaller springform or a baking pan with parchment paper. Alternatively, you can also use a muffin pan and muffin liners to make mini quiches. Pour the mixture into the pan and bake for around 20 minutes or until the quiche is ready (please make sure to check, since all ovens are different!).

Step 4

Slice: Let the quiche cool off, open the springform or take out with the parchment paper. Slice and enjoy immediately or store in an airtight container in the fridge for up to 3 days.